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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: An idea for making your workplace even more fun -- and a new method for cooking broccoli rabe.

Are you looking for tips to make your workplace more enjoyable? Or even just bearable? Or just more super fun than it already is? (That’s my workplace!!!!!!!!!!!!! Sure it is!!!!!!!!!!)

Then I suggest instituting Friday cocktail hour. This is not terribly hard. All you do is stash away a few bottles of booze and wine for the appropriate time, keep ice at the ready, and lay out some snacks with all of it around 5 PM -- and watch your colleagues become instantly more fun.

This is the first time I have ever roasted broccoli rabe and I have to say it was exciting, especially the part about not drying it totally after its wash, because I am lazy like that. Of course you will begin your sweet potatoes at the same time. Yes you can leave out the chili if you so choose, but I do not choose.

This is divine at any temperature but is best warm.

Serve with wine, and conversation that does not have to do with the yield curve.

Comments (4)

This has been on my list for a while and broccoli rabe is one cruciferous vegetable I'm not yet completely tired of I'm glad for the reminder! The last open faced sandwich of EmilyC's I made was amazing so I imagine this will be too!

Jenny: so happy you found and liked these; thanks for featuring them! This recipe is one of the only times I'm willing and patient enough to heat my oven to 500. If you've never tried grilled rabe (same prep, just with smokin' hot grill), it's pretty exciting too!